Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

PETTINGILL SCHOOLHOUSE CHICKEN PIE




Source of Recipe


the web


List of Ingredients




2 tablespoons butter
1 cup sliced mushrooms
1 clove garlic, minced
2 tablespoons Argo corn starch
1 1/2 cups milk
2 1/2 cups cooked chicken, cut in bite sized pieces
2 cups cooked peas
1 whole pimento, chopped
1/2 teaspoons dried thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
1 recipe double crust pastry


Recipe



In skillet, melt butter. Add mushrooms and garlic. Saut� over medium
heat until lightly browned. In saucepan, stir together corn starch and
milk until smooth. Mix in mushrooms, garlic and pan drippings. Bring to
a boil over medium heat, stirring constantly, and boil for one min. Stir
in next 6 ingredients. Pour into pastry lined 9 inch pie plate. Cover
pie with pastry. Seal and flute edge. Cut slits in top. Bake in a 375
degree oven 35 mins or until crust is golden brown.